Extending the storage life of raw chilled meats
Author:
- 1 January 1996
- journal article
- Published by Elsevier in Meat Science
- Vol. 43, 99-109
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- The use of oxygen scavengers to prevent the transient discolouration of ground beef packaged under controlled, oxygen-depleted atmospheresMeat Science, 1995
- The effects of residual oxygen concentration and temperature on the degradation of the colour of beef packaged under oxygen-depleted atmospheresMeat Science, 1995
- The display of retail packs of ground beef after their storage in master packages under various atmospheresMeat Science, 1994
- Consumer acceptance of display packs of beef stored under N2 or CO2 in master packsMeat Science, 1994
- The display life of retail-packaged beef steaks after their storage in master packs under various atmospheresMeat Science, 1994
- Oxymyoglobin formation in meat and poultryMeat Science, 1994
- The influence of different centralised pre-packaging systems on the shelf-life of fresh porkMeat Science, 1992
- The storage life of chilled pork packaged under carbon dioxideMeat Science, 1989
- Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheresMeat Science, 1980
- Factors affecting the rate of metmyoglobin accumulation in pre-packaged beefMeat Science, 1980